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Friday, December 24, 2010

Ah, the holidays. A time to bond with loved ones and eat copious amounts of chocolate. As this article I wrote for the January issue of Women's Healthdiscusses, the latter is definitely not a bad thing. The best thing about writing this article was the bonding time chocolate and I had in the kitchen developing the sweet and savory recipes to accompany the article such as these chocolate covered almond balls with a perfect touch of fleur de sel.

2 comments:

As soon as I saw this recipe in Women's Health, I knew I had to try it. I'm allergic to dairy, so it was nice to be able to follow a recipe without worrying about substitutions. The cashew ganache came out good, with the addition of a pinch of salt to bring out the chocolatey flavor a little. I baked the cake for 22 minutes as instructed, but the toothpick didn't come out clean, so I baked it for about 5 additional minutes and it was too dry. The cake itself has a very subtle flavor and wasn't too sweet. Definitely not a toothache-inducing Entenmann's fudge cake that'll leave you doubled over, which I consider to be a plus. However, I wished that it had a somewhat richer texture. I might try using agave nectar next time, and maybe an additional egg. Also - is there a difference whether I used Dutch processed cocoa or non-alkali cocoa? I used the latter. Thanks for sharing your recipe!